Cheryl ~ could this be it???

Apple Praline Pie

pastry for double-crust pie
1 1/2 cups granulated sugar
1/2 cup all purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
5 or 6 fresh apples, peeled & sliced
8 ounces raisins, dried cranberries, dried cherries (optional)
3/4 of a stick of butter

Mix the granulated sugar, flour, cinnamon, and salt together.

Place medium sliced apples in a bowl. Pour the dry ingredients on top and turn them by hand until they are coated.

Note: You may add 8 ounces of raisins or dried cranberries or dried cherries or chopped pecans to the filling of this formula as optional flavors and textures. Just mix in with the apples.

Place the apple mixture in an unbaked large pie crust, then break the butter into small pieces and add to the top of the apples.

Use a brush and wet the lip of the pie crust with water. When you place on the top crust, the water will seal the two crusts together.

Place a solid crust over the top of the pie. Use your thumb and the side of your forefinger crimp the top and bottom crusts together alone the lip of the pie pan. A good seal with no broken crust is desirable. Use an sharp knife and cut the top crust 4 times to vent the steam during baking. Spray or paint with water and sprinkle with granulated sugar.

Bake at 375 degrees for 45 minutes to one hour. The crust should be a medium brown color.

PRALINE TOPPING

1 1/2 sticks Butter
3/4 cup Brown Sugar
1/3 cup Whipping Cream
1 cup Pecan Pieces

About 10 minutes before the pie is done. Place the butter, brown sugar, and cream in a saucepan and bring to a boil, let boil for 30 seconds, remove from the heat and add the pecans.

Remove the pie from the oven and spread the praline topping on top. Place back in the oven for about 2 or 3 more minutes.

Comments:
Use fresh apples if possible (sliced medium thick). This apple pie is great without the topping--try it both ways. Suggest heating before serving.